South Africa is renowned for its long white sandy beaches, astonishing landscapes, wild animals, and breath-taking vistas; however, its cuisine is as impressive as its land. South Africans are known for their love of variety and it is possible to enjoy anything from Italian, to Moroccan, to Portuguese; all down a local alleyway.

Cape Town is the culinary capital of South Africa, even though Johannesburg may argue this point as their flavours play a big part in both traditional and contemporary South African Cuisine. The diverse mix of people and produce in Cape Town is to thank for offering inspiration to local chefs for many years.

History of South African Cuisine

Aboriginal South Africans were primarily hunter-gatherers. Their diet consisted mainly of tortoises, coconuts, crayfish, and squash. The origin of South African cuisine, however, is known to stem from its history of colonialism. 200 years after the Portuguese first set foot in South Africa, Dutch settlers (Boers) formed a European settlement. The Dutch harvested gardens with fruit and vegetables including watermelons, pumpkins, pineapples, and potatoes.

The Dutch East India Company also expanded its trade between South Africa, India, and Europe, bringing with it unfamiliar and exciting tastes to South Africa’s culture. That is why South Africa has so much variety and the locals are (in general) so open to trying new food. As a result, South African cuisine is commonly referred to as ‘rainbow cuisine’.

Food Culture

South Africa’s diverse and rainbow-like culture is reflected in their cuisine. Meat (especially chicken), and fish, form the basis of many dishes. One of the greatest treats available in the country is the amazing range of fish that is available, fished from the two oceans that surround the country. Some other popular foods include crocodilian sirloin, fried caterpillars, snake meat, and evening ewe heads.

Biltong

Barbecues are also very popular in South Africa; they are called ‘Braai’ by the natives and are a regular weekend activity.

The Most Popular Foods in South Africa

There are some foods that were popular among the pioneers and are still enjoyed by 21st Century South Africans, and there are some foods that are popular which have been influenced by colonists.

One thing you will not find in South African food is bland flavours; as expected from most hot climates their food is often very spicy, and uses a combination of unique flavours which are difficult to describe yet undeniably appealing.

BiltongHere are some of the most popular and loved foods:

Biltong: cured, dried meat that is popularly beef or kudu

Rusks: hard, dry biscuits

Naartjies: soft loose-skinned citrus fruit

Babotie: spiced minced meat baked dish with an egg based topping that includes raisins or sultanas

The Boer: crusty chicken potpie with plenty of seasonings, egg and ham

Bredies: meat and vegetable stews of all kinds

Rooibos Tea: a natural powerful antioxidant tea without caffeine

Boerewors: thicker sausage that is traditionally barbecued ‘braaied’

Bunny Chow: Hollowed out half loaf of bread that is stuffed with curry

Koeksisters: twisted pastries that are deep fried and heavily sweetened

Potjiekos: traditional African stew made with meat and cooked over coal

Melkert: milk-based tart

Gatsby: deli sandwich, long rolls cut open length-wise and stuffed

Bokkoms: salted and dried mullet

Smoked Snoek: smoked game fish which is regional to Cape Town

Sosaties: kebabs – grilled, marinated meat on a skewer

Pineapple Sherbet: a pineapple smoothie

Putupap: cornmeal porridge

Morogo: wild spinach combined with butter-braised onions and tomato

Boerowors Roll: South Africa’s tastier answer to New York’s hot dogs

Droewor: air dried sausage

Frikkadel: meat ball or meat patty

If you are after a more daring meal South Africa also offers culinary challenge that ranges from sheep head, to crocodile sirloin, to fried caterpillars. All three are well-received by locals and many tourists who were brave enough to try them have all reported these daring dishes to be delicious.

Potjie

South Africans are known to be prolific beer drinkers. For three centuries wine has been made from imported grape varieties such as Chenin Blanc, Chardonnay, Merlot and Shiraz.

South Africa has a rich history and a diverse cultural background. It is a popular destination for people on their gap year and aside from the beautiful scenery and landscapes, the delicious South African cuisine is certain to draw people to this diverse land too.

South African food is colourful and interesting, yet alien to the majority of first-time visitors. The taste is terrific; therefore rest assured that a well-prepared local meal can definitely be a highlight of your trip to South Africa. Trying South African cuisine should be included in every visitor’s itinerary.

Share this:

Related Posts

by Amy Fowler

This piece has been written by Amy Fowler, a keen traveller who enjoys little more than trying new foods from new cultures. Some of her favourite cuisines include Japanese, Spanish, Turkish, Brazilian, and French.
She writes for Sport Lived; find out more on their blog at www.sportlived.co.uk/blog